Chimichurri: Authentic Chimichurri Recipe


This is an authentic Chimichurri recipe from Argentina. Hence, It is a super flavorful condiment – think garlic, parsley, red pepper flakes. That comes together in a quarter-hour. And is the perfect sauce for barbecued meats, sandwiches, and chorizo.


It may be a super simple sauce made with chopped parsley, garlic, olive oil, vinegar, and spices. Hence, It requires no cooking and takes just five minutes to throw together, making it a fast (and delicious!) addition to any steak dinner.

Some chimichurri sauce recipes use wine vinegar et al. To use wine vinegar. You’ll use either, but this Argentinian chimichurri sauce recipe uses wine vinegar. Just a private preference. You’ll use an equivalent amount regardless of which vinegar you select.


Authentic Chimichurri Recipe

Chimichurri sauce can last up to three weeks within the fridge or 6 months within the freezer. In Argentina, many keep a jar of chimichurri sauce within the refrigerator. because it ages, it’s vibrant color mellows, but it's still good. Argentine chimichurri sauce doesn't got to be made fresh at each serving.
Prep Time 15 mins
Total Time 15 mins
Course Sauce
Cuisine Argentine
Servings 6
Calories 109 kcal


  • 2 cloves garlic chopped
  • 1 tablespoon oregano dried
  • 1 tablespoon aji molido (or smoked hot paprika and crushed red pepper flakes)
  • 4 tablespoons fresh parsley chopped
  • 5 tablespoons sunflower-seed oil
  • 2 tablespoons sherry or wine vinegar
  • 3 tablespoons water
  • black pepper Freshly ground
  • ½ tablespoon salt


  • Mix all dehydrated ingredients – parsley, garlic, oregano, red pepper flakes – together in a glass jar.
  • Add water and vinegar and blend well.
  • Add oil, salt, and pepper and blend well.
  • Check flavorings and adjust to your personal preference.
  • Keep refrigerated in a tight container, glass jar willingly.


Chimichurri sauce can last up to three weeks within the fridge or 6 months within the freezer. In Argentina, many keep a jar of chimichurri sauce within the refrigerator. because it ages, it’s vibrant color mellows, but it’s still good. Argentine chimichurri sauce doesn’t get to be made fresh at each serving.
Keyword Authentic chimichurri recipe, chimichurri

Facts about chimichurri:

The sauce isn’t oily or modern, it’s pungent with garlic and vinegar flavors and even a touch coarse on the mouth.

It’s literally watered down, otherwise, it might be just vinegar. However, A few days of marinating within the fridge makes the flavors meld together. And produce a far better end in my opinion.

Regular vegetable oil is added alongside our red pepper flakes referred to as ají molido.

So the recipe today is 1000% authentic, the one a real native (which I am) would post. But I give variations thereon before the recipe so you’ll adapt it if needed.

Seriously, I feel it’s a preference, and one among the foremost popular uses for it’s in chorizo sandwiches. Thus which is nothing quite a French bread roll, barbecued pork/beef chorizo, and chimichurri. Hence, One of the simplest appetizers in the world.

Ways to Use and What to place Chimichurri On:

  • Mix into pasta salads as an easy dressing, or use as a tossed salad dressing on butter lettuce.
  • Use it as a flavor-builder on scrambled eggs.
  • Spread on pizza dough with roasted veggies and cheese for flatbread pizzas.
  • Slather on crostini toasts and cover by mozzarella cheese and fresh sliced tomatoes.
  • Mix into Greek yogurt or pot cheese to make a fast veggie dip.
  • Perfectly Juicy Grilled Steak works perfectly for adding chimichurri over top.
  • Either marinade or drizzle over top of the chicken for added seasoning.
  • Try it on this Seared Ahi Tuna.
  • Potatoes and Corn are my go-to vegetable choices.
  • Increase a ziplock or airtight bag with chicken, seafood, or steak and let sit until able to cook.

Not a marinade:

Chimichurri isn’t a marinade. It’s seen mainly as a flavoring for grilled sausages, meats, and offal. Like all sauce, chimichurri employs by some as a marinade, but it’s one among dozens.

Not pureed herbs:

Again, no. Pureeing herbs, vegetables and spices don’t make chimichurri. For instance, consider mayonnaise. Thus, Mayonnaise is an emulsion of the blended oil, egg, and acidic liquids, like lemon or vinegar.

Not Argentine ketchup:

No, chimichurri isn’t Argentina’s version of ketchup. Argentines use ketchup even as people in other nations use it. What you won’t notice is people layering ketchup on their grilled meats. That’s what chimichurri is for. However, It isn’t used for dipping fried potatoes, sprinkled on hot dogs, or placed on hamburgers.

Not pesto:

Chimichurri isn’t an Argentine-style of pesto. Some look similar, but they need distinct flavors. Pesto includes basil, olive oil, garlic, nuts, and cheese. Chimichurri has oil, water, vinegar, parsley, and various herbs and vegetables also as other spices blended in. Pesto is affiliating with pasta. Chimichurri goes with grilled meats.

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